Mushroom soup with sourdough croutons and gremolata

Name: Mushroom soup with sourdough croutons and gremolata
Total time: 15 min
Yield: serves 2
Ingredients: sourdough bread a large slice; olive oil; parsley a handful, chopped; garlic 1/2 clove; lemon 1; mushroom soup 1 tub/tin

15 minutes
serves 2
Easy

Make your mushroom soup even better by topping if off with chunky pieces of baked sourdough bread drizzled in olive oil and a fresh mix of parsley, garlic and lemon zest for the perfect gremolata

March 10, 2017 at 11:17 am

Ingredients

sourdough bread a large slice
 olive oil
parsley a handful, chopped
garlic  1/2 clove
lemon 1
mushroom soup 1 tub/tin

Method

Step 1

Tear a large piece of sourdough into chunks. Toss with olive oil then bake in a 200C/fan 180C/gas 6 oven until golden and crisp.
Step 2

Chop a handful of parsley and 1/2 clove of garlic then toss with the zest from the lemon and season.
Step 3

Top hot mushroom soup with the croutons then sprinkle over the gremolata mix.